CN109007506A - A kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof - Google Patents
A kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof Download PDFInfo
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- CN109007506A CN109007506A CN201811032651.3A CN201811032651A CN109007506A CN 109007506 A CN109007506 A CN 109007506A CN 201811032651 A CN201811032651 A CN 201811032651A CN 109007506 A CN109007506 A CN 109007506A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof, this method comprises the steps of: S1, prepares Fructus Corni juice；S2 prepares quinoa juice；S3 prepares Fructus Corni quinoa composite juice；S4, fermentation；S5, allotment；S6, homogeneous；S7, sterilizing.The nutrition that Fructus Corni and quinoa are maintained using the Fructus Corni quinoa composite fermented beverage that method of the invention makes, overcomes the sour and astringent mouthfeel of Fructus Corni, while the combination that the nutrition of Fructus Corni and quinoa is intact.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Fructus Corni quinoa composite fermented beverage and its production
Method.
Background technique
Fructus Corni is the mellow fruit of Cornaceae plant Fructus Corni (Cornus officinalis Sieb.et Zucc.)
Meat belongs to integration of drinking and medicinal herbs substance.Fructus Corni is sour, puckery, and tepor returns liver and kidney channel, has the function to tonify the liver and kidney with arresting seminal emission prevent prolapse
Effect.Fructus Corni is in anti-inflammatory, diabetes prevention and treatments, the protection of cardiovascular and cerebrovascular, neuroprotection, antitumor, anti-oxidant and anti-aging etc.
Aspect shows good activity.Modern medicine confirms, cornus fruit contain more than 20 mineral matter elements and amino acid abundant,
Vitamin, it is higher with VB1, VC content in vitamin, there is very big dietotherapy and health-care effect to human body.
Quinoa (Chenopodium quinoa Willd.) is a kind of annual Chenopodiaceae herbaceous crops.Quinoa is mainly eaten
It is seed with position, rich in nutritional ingredients such as minerals, vitamin, protein.Many kinds of quinoa are rich in adequate proteins
Matter, protein content are up to 16%~22%, and quality is suitable with milk powder and meat；Quinoa be rich in several mineral materials, wherein calcium,
Magnesium, phosphorus, potassium, iron, zinc, selenium and manganese equal size are higher, the generation of more than 300 kinds of enzymes in participant's body；Quinoa is rich in
VB1, VB2, VC, VE and folic acid, content are much higher than other cereal.In addition, quinoa Polyphenols also rich in, flavonoids,
Saponin(e isoreactivity ingredient, can prophylactic treatment disease, for maintain human health have a very important role.
Fermented beverage refers to that fermentation raw material is modulated through saccharomycete, lactic acid bacteria or after being allowed in the country probiotics fermentation
Made of beverage products, be different from place of Other Drinks and be just in process of production through this link of everfermentation.Fermentation drink
Material not only remains the nutritive value of raw material itself, and the nutrition health-care functions again with fermented products such as strains, while its
It is unique in taste, so there is very big market development potential.
Currently, using Fructus Corni or quinoa as raw material it is fermented made of beverage research it is less, it has been reported that only mountain Zhu
Cornel leben, dogwood vinegar beverage, black fungus quinoa fermented beverage, the red bean fermented beverage of quinoa etc., there is not yet Fructus Corni
The report of quinoa composite fermented beverage.It is ineffective that the defect of the prior art is that Fructus Corni takes away the puckery taste.
Summary of the invention
The present invention is intended to provide a kind of Fructus Corni quinoa composite fermented beverage and preparation method thereof, which is overcome
The disadvantage that Fructus Corni mouthfeel is sour and astringent, by the combination that the nutrition of Fructus Corni and quinoa is intact, and delicate mouthfeel.
The present invention provides a kind of production methods of Fructus Corni quinoa composite fermented beverage, comprising the following steps:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, 45 DEG C of water is added, feed liquid is obtained, by the additive amount of 1g/L
Pectase is added into feed liquid, digests 0.5h；70 DEG C are warming up to, heat preservation dipping 2h, filtering is collected filtrate, is cooled to room temperature
To Fructus Corni juice；
S2 prepares quinoa juice
Quinoa is taken, is crushed after cleaning up, 35 DEG C of water is added, keeps the temperature 0.5h；50 DEG C are warming up to, 0.5h is kept the temperature；It rises again
Temperature keeps the temperature 0.5h to 70 DEG C；78 DEG C are continuously heating to, filtering collects filtrate, is cooled to room temperature to obtain quinoa juice；
S3 prepares Fructus Corni quinoa composite juice
The Fructus Corni juice is mixed with quinoa juice by the volume ratio of 1:1~1.5, Fructus Corni quinoa composite juice is obtained；
S4, fermentation
Lactobacillus bulgaricus/thermophilic chain is added into the Fructus Corni quinoa composite juice according to the inoculum concentration of 2~3g/L
Coccus compound lactobacillus strain, 40~42 DEG C of fermentation temperature, 8~12h of fermentation time, the knot when the pH of fermented juice drops to 3.5
Beam fermentation, obtains fermentation liquid；
S5, allotment
It is according to the ratio of 1L:8~10g:0.5g that the fermentation liquid, sucrose, xanthan gum/sodium carboxymethylcellulose is compound steady
Determine agent to be uniformly mixed, obtains seasoning liquid；
S6, homogeneous
By the seasoning liquid homogeneous, mixed liquor is obtained；
S7, sterilizing
The mixed liquor is filling, it sterilizes to get Fructus Corni quinoa composite fermented beverage.
Preferably, the mass ratio of Fructus Corni pulp and water used is 1:20 in S1.
Preferably, the mass ratio of quinoa used and water is 1:6 in S2.
Preferably, in S4 in lactobacillus bulgaricus/streptococcus thermophilus compound lactobacillus strain lactobacillus bulgaricus with
The mass ratio of streptococcus thermophilus is 1:1.
Preferably, xanthan gum and sodium carboxymethylcellulose in xanthan gum/sodium carboxymethylcellulose compound stabilizer in S5
Mass ratio is 1:1.
Preferably, it is carried out by the way of second homogenate in S6, the 1st homogenization pressure is 18~20MPa, homogenizing time
5min, the 2nd homogenization pressure 5MPa, homogenizing time 10min,
Preferably, ultra-high temperature sterilization condition is 120 DEG C in S7,45s；Pasteurizing conditions are 85 DEG C, 10min.
The present invention also provides one kind Fructus Corni quinoa composite fermented beverage made of the above method.
Compared with prior art, Fructus Corni quinoa composite fermented beverage provided by the invention and preparation method thereof, have with
It is lower the utility model has the advantages that
(1) although Fructus Corni nutrition content is abundant, its mouthfeel is excessively sour and astringent, should not directly eat.If without
It takes away the puckery taste, even if still partially puckery after fermentation.The present invention is efficiently accomplished by 70 DEG C of warm water processing in Fructus Corni juice preparation process
Fructus Corni takes away the puckery taste, very good solution sensory issues.
(2) present invention has efficiently accomplished the saccharification of quinoa, utmostly by the multistage temperature adjustment operation in the preparation of quinoa juice
The nutritional ingredient of quinoa is extracted, more comprehensively, nutritional ingredient is richer after fermentation for the nutrition of gained quinoa juice.
(3) the advantages of fermentation of the present invention is composite bacteria with strain, effectively combines two kinds of lactic acid bacterias, when shortening fermentation
Between, fragrance component is increased, high-quality fermentation is realized.
(4) present invention is deployed using compound stabilizer, can generate synergistic effect, saves stabilizing agent dosage, and stablizing effect is bright
It is aobvious；Using second homogenate, the more solid particle in refinement fermentation liquid, gained beverage mouthfeel is more fine and smooth, and stability significantly mentions
It is high.
Specific embodiment
Technical solution of the present invention is illustrated below, a kind of production method of Fructus Corni quinoa composite fermented beverage,
Specific step is as follows:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, 45 DEG C of water is added, feed liquid is obtained, by the additive amount of 1g/L
Pectase is added into feed liquid, digests 0.5h；70 DEG C are warming up to, heat preservation dipping 2h, filtering is collected filtrate, is cooled to room temperature
To Fructus Corni juice；
S2 prepares quinoa juice
Quinoa is taken, is crushed after cleaning up, 35 DEG C of water is added, keeps the temperature 0.5h；50 DEG C are warming up to, 0.5h is kept the temperature；It rises again
Temperature keeps the temperature 0.5h to 70 DEG C；78 DEG C are continuously heating to, filtering collects filtrate, is cooled to room temperature to obtain quinoa juice；
S3 prepares Fructus Corni quinoa composite juice
The Fructus Corni juice is mixed with quinoa juice by the volume ratio of 1:1~1.5, Fructus Corni quinoa composite juice is obtained；
S4, fermentation
Lactobacillus bulgaricus/thermophilic chain is added into the Fructus Corni quinoa composite juice according to the inoculum concentration of 2~3g/L
Coccus compound lactobacillus strain, 40~42 DEG C of fermentation temperature, 8~12h of fermentation time, the knot when the pH of fermented juice drops to 3.5
Beam fermentation, obtains fermentation liquid；
S5, allotment
It is according to the ratio of 1L:8~10g:0.5g that the fermentation liquid, sucrose, xanthan gum/sodium carboxymethylcellulose is compound steady
Determine agent to be uniformly mixed, obtains seasoning liquid；
S6, homogeneous
By the seasoning liquid homogeneous, mixed liquor is obtained；
S7, sterilizing
The mixed liquor is filling, it sterilizes to get Fructus Corni quinoa composite fermented beverage.
Preferably, the production method of Fructus Corni composite fermented beverage of the invention, including following embodiment.
Embodiment 1
A kind of production method of Fructus Corni quinoa composite fermented beverage, the specific steps are as follows:
S1 prepares Fructus Corni juice
High-quality Fructus Corni pulp produced in that year is selected, is crushed after cleaning up, 45 DEG C of water, Fructus Corni pulp and water is added
Mass ratio be 1:20 (hereinafter referred to as solid-liquid ratio), be added pectase into feed liquid by the amount of 1g/L, digest 0.5h, be warming up to
70 DEG C, heat preservation dipping 2h, completion is taken away the puckery taste and leaching step, filters while hot, collects filtrate, is cooled to room temperature to obtain Fructus Corni juice；
S2 prepares quinoa juice
Selection crushes after cleaning up when producing high-quality quinoa per year, and 35 DEG C of water is added according to solid-liquid ratio 1:6, keeps the temperature 0.5h；
50 DEG C are warming up to, 0.5h is kept the temperature；It is warming up to 70 DEG C again, keeps the temperature 0.5h；78 DEG C are continuously heating to, is filtered while hot, filtrate is collected, it is cold
But quinoa juice is obtained to room temperature.
S3 prepares Fructus Corni quinoa composite juice
By the Fructus Corni juice, example 1:1 is mixed by volume with quinoa juice, obtains Fructus Corni quinoa composite juice；
S4, fermentation
By the Fructus Corni quinoa composite juice, lactobacillus bulgaricus/thermophilus is added according to the inoculum concentration of 2.5g/L
Bacterium compound lactobacillus strain, lactobacillus bulgaricus: the mass ratio of streptococcus thermophilus be 1:1,40 DEG C of fermentation temperature, fermentation time
10h terminates to ferment when the pH of fermented juice drops to 3.5, obtains fermentation liquid；
S5, allotment
According to the ratio of 1L:8g:0.5g by the fermentation liquid, sucrose, xanthan gum/sodium carboxymethylcellulose compound stabilizer
Be uniformly mixed, xanthan gum: sodium carboxymethylcellulose mass ratio is 1:1, obtains seasoning liquid；
S6, homogeneous
It by the seasoning liquid homogeneous, is carried out by the way of second homogenate, the 1st homogenization pressure is 18MPa, homogenizing time
5min, the 2nd homogenization pressure 5MPa, homogenizing time 10min obtain mixed liquor；
S7, sterilizing
The mixed liquor is filling, and using pasteurization, pasteurize condition is 85 DEG C, and 10min is to get Fructus Corni Chenopodiaceae
Wheat composite fermented beverage.
Embodiment 2
A kind of production method of Fructus Corni quinoa composite fermented beverage, the specific steps are as follows:
S1 prepares Fructus Corni juice
High-quality Fructus Corni pulp produced in that year is selected, is crushed after cleaning up, 45 DEG C of water is added according to solid-liquid ratio 1:20,
Pectase is added into feed liquid by the amount of 1g/L, digests 0.5h, is warming up to 70 DEG C, heat preservation dipping 2h completes to take away the puckery taste and extract behaviour
Make, filter while hot, collects filtrate, be cooled to room temperature, obtain Fructus Corni juice；
S2 prepares quinoa juice
Selection crushes after cleaning up when producing high-quality quinoa per year, and 35 DEG C of water is added according to solid-liquid ratio 1:6, keeps the temperature 0.5h,
50 DEG C are warming up to, 0.5h is kept the temperature；It is warming up to 70 DEG C again, keeps the temperature 0.5h；78 DEG C are continuously heating to, is filtered while hot, filtrate is collected, it is cold
But quinoa juice is obtained to room temperature；
S3 prepares Fructus Corni quinoa composite juice
The Fructus Corni juice is mixed with quinoa juice by 1:1.2, Fructus Corni quinoa composite juice is obtained；
S4, fermentation
By the Fructus Corni composite juice, it is compound that lactobacillus bulgaricus/streptococcus thermophilus is added according to the inoculum concentration of 3g/L
Lactic acid bacteria culturers, lactobacillus bulgaricus: the mass ratio of streptococcus thermophilus is 1:1, and 42 DEG C of fermentation temperature, fermentation time 8h is obtained
To fermentation liquid；
S5, allotment
According to the ratio of 1L:9g:0.5g by the fermentation liquid, sucrose, xanthan gum/sodium carboxymethylcellulose stable composition
Agent, xanthan gum: sodium carboxymethylcellulose mass ratio is 1:1, is uniformly mixed, obtains seasoning liquid；
S6, homogeneous
It by the seasoning liquid homogeneous, is carried out by the way of second homogenate, the 1st homogenization pressure is 20MPa, homogenizing time
5min, the 2nd homogenization pressure 5MPa, homogenizing time 10min obtain mixed liquor；
S7, sterilizing
The mixed liquor is filling, and using pasteurization, pasteurize condition is 85 DEG C, and 10min is to get Fructus Corni Chenopodiaceae
Wheat composite fermented beverage.
Embodiment 3
A kind of production method of Fructus Corni quinoa composite fermented beverage, the specific steps are as follows:
S1 prepares Fructus Corni juice
High-quality Fructus Corni pulp produced in that year is selected, is crushed after cleaning up, 45 DEG C of water is added according to solid-liquid ratio 1:20,
Pectase is added into feed liquid by the additive amount of 1g/L, digests 0.5h, is warming up to 70 DEG C, heat preservation dipping 2h, completion is taken away the puckery taste and soaked
Operation is proposed, is filtered while hot, filtrate is collected, is cooled to room temperature, obtains Fructus Corni juice；
S2 prepares quinoa juice
Selection crushes after cleaning up when producing high-quality quinoa per year, and 35 DEG C of water is added according to solid-liquid ratio 1:6, keeps the temperature 0.5h,
50 DEG C are warming up to, keeps the temperature 0.5h, then be warming up to 70 DEG C, 0.5h is kept the temperature, is continuously heating to 78 DEG C, filters while hot, collects filtrate, it is cold
But to room temperature, quinoa juice is obtained；
S3 prepares Fructus Corni quinoa composite juice
The Fructus Corni juice is mixed with quinoa juice 1:1.5, obtains Fructus Corni quinoa composite juice；
S4, fermentation
By the Fructus Corni quinoa composite juice, lactobacillus bulgaricus/streptococcus thermophilus is added according to the inoculum concentration of 3g/L
Compound lactobacillus strain, lactobacillus bulgaricus: streptococcus thermophilus mass ratio be 1:1,41 DEG C of fermentation temperature, fermentation time 12h,
Obtain fermentation liquid；
S5, allotment
According to the ratio of 1L:10g:0.5g by the fermentation liquid, sucrose, xanthan gum/sodium carboxymethylcellulose stable composition
Agent, xanthan gum: sodium carboxymethylcellulose mass ratio is 1:1, is uniformly mixed, obtains seasoning liquid；
S6, homogeneous
By the seasoning liquid homogeneous, being carried out by the way of second homogenate, the 1st homogenization pressure is 19MPa, 5min, the 2nd
Secondary homogenization pressure 5MPa, 10min, obtain mixed liquor；
S7, sterilizing
Mixed liquor is filling, and using ultra-high temperature sterilization, ultra-high temperature sterilization condition is 120 DEG C, 45s；Up to Fructus Corni Chenopodiaceae
Wheat composite fermented beverage.
It should be noted that lactobacillus bulgaricus used and streptococcus thermophilus, xanthan gum and carboxylic first in above-described embodiment
Base sodium cellulosate etc. is commercially available.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (8)
1. a kind of production method of Fructus Corni quinoa composite fermented beverage, which comprises the following steps:
S1 prepares Fructus Corni juice
Mature Fructus Corni pulp is taken, is crushed after cleaning up, 45 DEG C of water is added, obtains feed liquid, by the additive amount of 1g/L to material
Pectase is added in liquid, digests 0.5h；70 DEG C are warming up to, heat preservation dipping 2h, filtering collects filtrate, is cooled to room temperature to obtain mountain
Fruit of medicinal cornel juice；
S2 prepares quinoa juice
Quinoa is taken, is crushed after cleaning up, 35 DEG C of water is added, keeps the temperature 0.5h；50 DEG C are warming up to, 0.5h is kept the temperature；It is warming up to again
70 DEG C, keep the temperature 0.5h；78 DEG C are continuously heating to, filtering collects filtrate, is cooled to room temperature to obtain quinoa juice；
S3 prepares Fructus Corni quinoa composite juice
The Fructus Corni juice is mixed with quinoa juice by the volume ratio of 1:1~1.5, Fructus Corni quinoa composite juice is obtained；
S4, fermentation
Lactobacillus bulgaricus/streptococcus thermophilus is added into the Fructus Corni quinoa composite juice according to the inoculum concentration of 2~3g/L
Compound lactobacillus strain, 40~42 DEG C of fermentation temperature, 8~12h of fermentation time terminates to send out when the pH of fermented juice drops to 3.5
Ferment obtains fermentation liquid；
S5, allotment
According to the ratio of 1L:8~10g:0.5g by the fermentation liquid, sucrose, xanthan gum/sodium carboxymethylcellulose compound stabilizer
It is uniformly mixed, obtains seasoning liquid；
S6, homogeneous
By the seasoning liquid homogeneous, mixed liquor is obtained；
S7, sterilizing
The mixed liquor is filling, it sterilizes to get Fructus Corni quinoa composite fermented beverage.
2. a kind of production method of Fructus Corni quinoa composite fermented beverage according to claim 1, which is characterized in that institute in S1
Mass ratio with Fructus Corni pulp and water is 1:20.
3. a kind of production method of Fructus Corni quinoa composite fermented beverage according to claim 1, which is characterized in that institute in S2
Mass ratio with quinoa and water is 1:6.
4. a kind of production method of Fructus Corni quinoa composite fermented beverage according to claim 1, which is characterized in that protected in S4
Adding the mass ratio of lactobacillus bulgaricus and streptococcus thermophilus in Leah lactobacillus/streptococcus thermophilus compound lactobacillus strain is 1:
1。
5. a kind of production method of Fructus Corni quinoa composite fermented beverage according to claim 1, which is characterized in that yellow in S5
The mass ratio of xanthan gum and sodium carboxymethylcellulose is 1:1 in virgin rubber/sodium carboxymethylcellulose compound stabilizer.
6. a kind of production method of Fructus Corni quinoa composite fermented beverage according to claim 1, which is characterized in that adopted in S6
It being carried out with the mode of second homogenate, the 1st homogenization pressure is time homogenization pressure 5MPa of 18~20MPa, homogenizing time 5min, the 2nd,
Homogenizing time 10min.
7. a kind of production method of Fructus Corni quinoa composite fermented beverage according to claim 1, which is characterized in that surpass in S7
High-temperature sterilization condition is 120 DEG C, 45s；Pasteurizing conditions are 85 DEG C, 10min.
8. the Fructus Corni quinoa composite fermented beverage being made method according to claim 1.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110218614A (en) * | 2019-07-01 | 2019-09-10 | 杨凌职业技术学院 | A kind of Fructus Corni mulberries beer and preparation method thereof |
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| CN110218614A (en) * | 2019-07-01 | 2019-09-10 | 杨凌职业技术学院 | A kind of Fructus Corni mulberries beer and preparation method thereof |
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Application publication date: 20181218 |
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